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Mexican (or Spanish) rice at its base is onions, garlic and rice that is cooked in chicken stock and tomato sauce. It is great just like that but you can change it up by adding extras if you want. I like to add things like green or red peppers or beans. If what I am serving the rice with is hot and spicy I tend to leave it at that and enjoy the rice as a welcome relief from the spiciness of the main dish. If the main dish is not too spicy then I like to add more heat and spices such as chilies, chili powder, cumin, etc. to the rice to add some more kick and flavor to the overall meal. I also commonly like to use brown rice instead of plain old white rice to get a bit more fiber in my diet. Although this rice is easy enough to make on the stove top, you could make it even easier by cooking it in a rice maker if you have one. That way you are free to work on the rest of the meal without being distracted by checking on the rice. What I like most about Mexican rice is that cooking it in the chicken stock and tomato sauce makes it nice and creamy and full of flavour. This version of Mexican rice went well with my
turkey pipian meal
.

Mmm...I haven't had Mexican rice in a long time, I had always made it with a can of corn, I love the way corn taste with the broth plus it is a smaller vegetable that works out really nice with the small grain rice.

As a bona fide Mexican American who grew up w/aunts and grandmas and a mom who make awesome rice, I wanted to share w/you their secret for enhancing what you just posted (w/the exception of cooking it in a rice cooker--never!).

The secret is to brown the rice (till golden) in the hot oil w/all the sauteed veggies--and *then* add the broth and other liquids.

Frying the rice a bit is the key to the nutty taste of restaurant quality Mexican rice.

I really want to make this, but I always have very bad luck with brown rice NOT cooked in a steamer~~on the back of my bag of brown rice, it says to cook for 50 minutes~~I just wonder if this will get finished cooking in 20 minutes?~~not doubting your recipe, I just REALLY want to try it, and I want to make sure it turns out right~~help!

Leslie: I would go with what your rice package says and start checking on it regularly starting a little before the 20 minute marker to make sure that the liquid has not all disappeared. Do some regular taste tests to test for the doneness of the rice.

A friend and I made this to serve with cheese enchiladas. Thanks for the recipe, it turned out incredible! I also browned the rice as suggested by others and the texture was perfect. I also added some corn and subbed the chicken broth for vegetable broth to make it vegetarian-friendly.

It was delicious, I'm looking forward to trying out some of your other recipes. Thanks again!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.